Wash blueberries and add to a saucepan with Combine the blackberries, water, pectin, lemon juice and sugar. Bring to a boil, then reduce heat to medium and simmer for about 25 minutes, stirring often and smashing the berries as they soften. Remove from heat and let jam cool.

Preheat oven to 400 and let puff pastry thaw. Roll out puff pastry and brush the inside with egg wash. Add Vermont Creamery Wild Blueberry Lemon & Thyme Goat Cheese crumbles, and jam to the center, leaving about an inch on the parameter. Make sure to not add too much filling so they are easy to twist.

Make 12 horizontal slices in the dough, about 1” in diameter. Fold the strips in half from top to bottom. Holding each end of the strip, twist in opposite directions until the slice is fully twisted. Add each to a parchment paper lined baking sheet.

Add thyme leaves, lemon zest and sugar to a bowl and combine. Brush twists with egg wash and sprinkle with the sugar zest. Bake for about 16 min or until golden brown. Remove and top with a little more sugar. Enjoy!